The Edinburgh Reporter July 2021

16 FOOD
It’s a taste
of Bologna...
In Porty
A window into the world of pasta making
CROSSWORD
Compiled by David Albury
Pasta specialist
Kip Preidys
Stephen Rafferty
By STEPHEN RAFFERTY
PORTOBELLO HAS added to its
growing foodie reputation with the
opening of pasta specialist Aemilia.
Top chef Kip Preidys and Giada
Betti have added a traditional
“pastificio” to the town’s High Street
and in the first week sold out all their
hand-made pastas which they make
daily on the premises.
Pastificie shops are common in
Italian towns where families will often
purchase hand crafted pasta for
cooking at home. Kip and Giada can
be seen most mornings in the
window of the shop at 186 High
Street rolling out and shaping pasta
which are sold with a variety of high
quality sauces and butters.
Future plans include introducing
Giada Betti packing
pasta at Aemilia
freshly baked focaccia bread and
sandwiches, offering artisanal olive
oils, balsamic vinegars and other
traditional Italian goods, and when
Covid restrictions are relaxed coffee
will be served from a small “espresso”
bar at the rear of the shop.
Kip is originally from Lithuania
ACROSS
1 Peruse ox, suffering from
extreme cold (8)
5 Place hams on this cab (6)
9 Its reels twist and turn in endless
manner (8)
10 Co-heir turns out to be very brave (6)
11 Our set, I’m afraid, has been
damaged by dampness (8)
12 Peg I am attaching to this bird (6)
14 From Ohio, emblem identifies this
trailer (6, 4)
18 Watching developments in
motoring? (10)
22 Carve stem to resemble images of
natural objects (6)
23 Rob’s cars damage part of
the goal (8)
24 In the Metro, picture of a parallel
line (6)
25 Made rare concoction with this
sugar (8)
26 Severe problem with these high
officials (6)
27 Link pots using sliding noose (4-4)
DOWN
1 Bury some silent ombudsmen (6)
2 Trip me up over written
permission (6)
3 Show respect as lute is displayed (6)
4 Rivers rose to fill these large,
artificial lakes (10)
6 Scores from Vegas are grouped
around middle ranges (8)
7 No crop is spoilt by this creature (8)
8 Cram leek into this fish (8)
13 From Berlin lend aid in calling
to meals (6, 4)
15 Being a copyist I omit art from
my work (8)
16 Then look through this aperture (8)
17 A pimento, badly cooked causes
food poisoning (8)
19 Peels back a covering whilst
dormant (6)
20 Get hold of boat in trouble (6)
21 Wandering in her rantings (6)
ANSWERS
Across: 1 Exposure, 5 Hansom, 9 Tireless,10 Heroic, 11 Moisture, 12 Magpie, 14 Mobile Home,
18 Monitoring, 22 Totems, 23 Crossbar, 24 Tropic, 25 Demerara, 26 Reeves, 27 Slip -Knot
Down: 1 Entomb, 2 Permit, 3 Salute, 4 Reservoirs, 6 Averages, 7 Scorpion, 8 Mackerel, 13
Dinner Bell, 15 Imitator, 16 Knothole, 17 Ptomaine, 19 Asleep, 20 Obtain, 21 Errant.
and spent time working as a chef in
some of Scotland’s leading
restaurants, while Giada is from
Imola near Bologna, which is revered
as Italy’s food capital.
Aemilia’s biggest seller is the flat
ribbon pasta tagliatelle. Kip said: “We
use local produce as much as we can,
the eggs used in the pasta are from
East Lothian and the beef used in our
shin beef ragu is all local, coming
from MacDuff Beef.
“The most popular pasta is
tagliatelle, probably because it’s the
most affordable and the simplest and
it is so traditional. Bologna and
Emilia Romagna is famous for its
tagliatelle ragu and you can’t really go
wrong with it.”
Giada added: “We wanted to create
something very simple, affordable for
everyone, and to bring to Edinburgh
a part of Italy that you can’t really find
anywhere in the city. When we first
opened many people stopped by to
wish us good luck and groups of
school children and people of all ages
stop in the street to watch us at work.
We feel very welcome and are very
happy to open the shop in Portobello.”
Open Wednesday to Sunday – check
their Instagram @viaaemilia for
opening times. www.aemilia.online